Aneto Fish Broth Easter This vinegar is aged for

This vinegar is aged for eight years in American white oak wooden barrels and has a 7° acidity

Sustainably Sourced Ingredients

adding a splash of coconut milk at the end

the feta develops a soft milky texture and a seriously creamy peppery finish that is very different to modern brined feta matured in sealed tins or plastic

The large size birds will only be available from collection from 20th December to 24th December

Aneto Fish Broth Easter This vinegar is aged forANETO 100% Natural. Fish Broth, Monk fish, Cod, Onion,carrot, celery, leek, tomato, fennel, virgin olive oil, salt Origin : Spain Ideal for: Paellas, rice dishes, fideu Fish soup Oven baked fish or any fish stew A natural, healthy and nutritive diet The entire family Potaje marinero de sepia, patatas y azafrn Cuttlefish stew with potatoes and saffron Ingredients: 1l Aneto Fish Broth A big cuttlefish 1 onion 100 g fennel 500 g potatoes 2 ripe tomatoes